Rump steak with fresh latin salad

Rump steak with fresh latin salad



Prep Time


Cook Time



4 x 200g Rump steaks, fat trimmed

1 Mango

¼ bunch Coriander, chopped

1 Red capsicum

½ Avocado

1 Red onion

250g Cherry tomatoes, halved

400g Can corn kernels

1 tbsp Lemon juice

2 tbsp Olive oil

1 tsp Chilli flakes


200g Light Greek yoghurt

Zest of 1 lime

½ tsp Smokey paprika

1 tbsp Chopped chives


  • Brush the steaks with olive oil and place them on a hot grill. Cook on one side until some moisture appears on the top, then turn and cook on the other side. Set aside to rest for 5 minutes loosely covered with Al foil.
  • For the salad, dice mango and vegetables. Mix all together in a bowl; add corn and coriander. Season with lemon juice, olive oil, chilli flakes and pepper.
  • For the sauce, combine the yoghurt, zest of 1 lime, paprika, chives and pepper. Mix well and serve.


  • Try adding mixed lettuce leaves to the salad.
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